SUBSCRIBE

Breaking News on Food & Beverage Development - North AmericaEU edition | Asian edition

News > R&D

We’re not trying to hide the fact that we’re using genetic engineering

Arctic Apples creator Neal Carter: We really think this will be a game changer

While anti-GMO activists warn that the technology behind non-browning ‘Arctic apples’ is untested, unnecessary, and "dangerously imprecise", the grower behind them says he’s confident that the food industry and the...

Fat intake guidelines review highlights need for 'better science': NDC

The scathing British review of the evidence behind US and UK fat intake guidelines highlights the need for "better science," says the US National Dairy Council (NDC).

General Mills to roll out five gluten-free Cheerios products this summer

Beginning in July, five Cheerios products will be going gluten free: Original Cheerios, Honey Nut, Multi-Grain, Apple Cinnamon and Frosted, General Mills has revealed.

Stagnant wage growth continues to restrict grocery purchases, IRI says

Consumers likely will not loosen their purse strings to fill their grocery carts with premium or unnecessary foods any time soon, even though gas prices, unemployment and inflation are down,...

What's for breakfast? Re-inventing the first meal of the day

Eggs remain a breakfast constant, but how they are served is changing, AEB says

The iconic “all-American breakfast” combination of eggs, meat and a carb is getting an update to better reflect the increasingly diverse U.S. population, but consumers’ growing expectation to customize their...

Skeptics question researchers’ conclusion that recommendation to limit saturated fat unfounded

A new study in Open Heart suggesting the U.S. and U.K. never should have recommended limiting saturated fat to reduce the risk of heart disease is a “rehash” of previously...

Air-dried veg chips ‘most innovative’ snack at ISM

Zweifel Pomy-Chips’ potato chips mixed with air-dried beetroot slices were voted the ‘most innovative’ snack at ISM and the company hopes to drive exports dramatically with the product.

Drinking wine could help you burn fat, say US researchers

Drinking wine could help people burn fat better, according to a study published in the Journal of Nutritional Biochemistry. 

Failing to label GMOs threatens food manufacturers’ relevance, consumer trust

As more consumers avoid genetically modified organisms, manufacturers that fail to label whether their products contain GMOs are at an increased risk of losing consumer trust and relevance, according to...

The tropical fruit with a vibrant red colour and anti-oxidant credentials

Breathing fire into confectionery: Dragon fruit a ‘promising’ ingredient for functional confections

Red pitaya fruit puree could prove a ‘promising and safe functional ingredient’ for gummy confections, according to a new Malaysian study.

Stevia First expanding fermentation technology to ingredients beyond steviol glycosides

Stevia First Corp, producer of a fermentation-based steviol glycoside ingredient, is moving its technology beyond its namesake high intensity sweetener into new ranges of functional ingredients that the company is...

High temperature cooking may increase Alzheimer’s risk

Large intakes of foods cooked at high temperatures could increase the risk of developing Alzheimer’s disease, according to a study published in the Journal of Alzheimer’s Disease.

Algae and plant protein potential limited by scale, says Mars agriculture chief

Lack of scalability still prevents algae and plant proteins from being used as major food sources, according to Mars chief agricultural officer Howard-Yana Shapiro.

Sugar intakes 'decreasing' or 'stable' globally, report finds

Dietary sugars intakes are decreasing or stable in most countries, according to a data review of ten European countries, Australia, New Zealand and the US.

Students eat more fruits, vegetables if they have recess before lunch

Playing first, working later may not seem like a recipe for success, but when it comes to convincing more students to eat their fruits and vegetables it is a no-cost...

Coffee is the new sunscreen? Study links consumption to reduced melanoma risk

Researchers suggest drinking four or more cups of coffee a day could decrease the risk of melanoma by 20%, saying it is possible that the drink has a ‘protective role’...

Unilever builds science to support microvascular benefits of theaflavins

Capsules containing catechins from tea may ‘moderately’ boost microvascular function in healthy adults, says a new study from Unilever that supports the circulatory benefits of black tea.

Method to ‘unboil eggs’ could slash food production costs

A team of chemists that have figured out a way to 'unboil' egg whites say that their development could dramatically reduce food production costs.

Pulp fiction? Oranges vs orange juice: ACS study asks which is healthier

Researchers have pitted oranges and orange juice against each other, in an effort to find out which is better for health.  

Chewing gum daily reduces the mouth’s bacterial load, says Wrigley-backed study

Researchers from the University of Groningen and Wrigley say that sugar-free chewing gum can trap and remove bacteria from the mouth that are responsible for oral disease such as caries.

Does the edible bugs trend have the legs to succeed?

Not a week goes by without media headlines talking about the potential of insects to help feed the world. But where does that potential really lie?

Risk of developing celiac does not hinge on when infants first try gluten, study finds

When infants first eat gluten does not appear to influence whether they are diagnosed with celiac disease, but their socioeconomic status likely does, according to two recently published studies. 

Nature knows best? Global design challenge invites firms to use biomimicry to design a better food system

Modeling patterns or processes found in nature (think of solar cells inspired by a leaf) is a hot trend in industrial design, but could biomimicry be used to create a...

Special edition: Blood sugar management

The key ingredients for blood sugar management

With diabetes rates rising, many healthy people are starting to consider the effects of blood glucose levels and keeping them in the healthy range. In this gallery we look at...

High blood pressure? Just beet it! Beetroot juice lowers blood pressure in UK study

Drinking a cup of beetroot juice every day can ‘significantly lower blood pressure’ among patients with high blood pressure, according to a study in the journal Hypertension.